Instant Pot: Pizza Pasta Casserole

Let's face it, pizza is pretty easy to serve when friends are over. But the thing that gets me is that it takes more effort to enjoy pizza like everyone else if you happen to be gluten free. It's not like we can just omit various toppings on the pizza, but rather have to have a whole different crust all together. However, I've found a way to enjoy all the flavors of my favorite pizzas another way... in pasta form! Sure, it requires the use of a fork, but for me, this Pizza Pasta Casserole highlights the best part of pizza - the toppings. Whether you like onions, peppers, sausage, pepperoni, or even extra cheese on your pizza, you can throw it all into this dish along with pasta, a zesty sauce in the Instant Pot until the cheese is melted. So grab a fork and have some pizza!...

One of my biggest cravings lately is a good pizza. Use your favorite pasta (gluten free pasta works well too) and add your favorite pizza toppings. Feel free to adjust the recipe to suit your tastes and pizza preferences. I really liked how easy it was to prepare and it's versatile too. 

Yield: 4-6

Instant Pot: Pizza Pasta Casserole


  • 2 tablespoons canola or vegetable oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, seeded and diced
  • 1/2 pound fresh Italian sausage, casings removed
  • 1 pound dried macaroni, penne or shell pasta 
  • 3 cups chicken broth
  • 2 cups marinara sauce; homemade or store bought
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup sliced packaged pepperoni 
  • 1 1/2 cups shredded mozzarella cheese or shredded pizza cheese blend
  • fresh minced parsley for garnish
  • grated Parmesan or Romano cheese for serving


  1. Plug in the IP with insert set in place. Press SAUTE on the IP; add oil. Once hot, add onions, garlic and bell pepper, cooking until softened.  
  2. Add Italian sausage and brown until cooked through. 
  3. Add dry pasta and broth. Secure the lid of the IP and ensure the valve is set to sealing.
  4. Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
  5. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  6. Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes. 
  7. When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. 
  8. Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode. 
  9. You'll notice no draining is necessary; the broth will be absorbed by the pasta. Add the pasta sauce, dried spices, pepperoni and shredded cheese. Stir to fully combine and  to warm up the sauce.
  10. Serve hot and garnish with fresh parsley and a sprinkling of grated Parmesan or Romano cheese.
Created using The Recipes Generator

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